Spring Sugar Cookies

Spring Sugar Cookies

Spring Sugar Cookies

Spring has finally won out in the weather where I live. Warmer temps have caused flowers to burst out, so I thought it would be nice to do an homage to the Earth’s beauty. Thinking it would be fun to decorate flower cookies, I got a cookie cutter in the shape of a tulip and went on the hunt for a sugar cookie recipe.

Truth be told, I haven’t done roll-out cookies in forever. I am more of a drop cookie gal, but this was about cookie art. So, I found a recipe that was already vegan to make things easier. The only alterations I had to make were to add water for dryness at high altitude, and to switch some of the tapioca flour to all-purpose flour because the extra water makes very fine flours turn to wallpaper paste. I chose a large Wilton cutter to have a greater backdrop for decorating, but it also made the work go faster. Use any cookie cutters you like; the bake time is a range from small to large sized cookies.

Spring Sugar Cookies adapted from Veg News
1.5 cups vegan margarine
1 cup vegan sugar
6.5 TBS water
1 TBS vanilla
4.75 cups all purpose flour
1/2 cup tapioca flour
1/2 tsp salt
Frosting of choice
In the bowl of a stand mixer, beat together margarine and sugar until light and creamy. Add in water and vanilla and beat again. Add flours and salt and mix well to form a smooth dough. Cover and chill for 1 hour or until firm.
Preheat oven to 350F. Divide dough in half and work with one half at a time; keep remaining dough covered. On a floured work surface, roll dough out to desired thickness (1/8” for crispy cookies, 1/4” for soft), cut into shapes, and transfer cookies with a spatula to ungreased cookie sheets. Bake for 8-24 minutes or until lightly browned around edges. Cool slightly before transferring to a rack to cool completely. Decorate with frosting once fully cooled. Makes 3-6 dozen cookies.

Until next time, happy baking!

Carrot Cake with Icing

carrot cake

With spring comes … bunnies, and … carrots. With spring also comes carrot cake. And this carrot cake was such a delight to make because it turned out great the first time I adapted it. Even my chocoholic hubby came back for more. It’s light and fresh, just like spring, and its filled with good-for-you ingredients. If you don’t add the glaze it’s even refined-sugar free.

The first step in adapting this recipe for high altitude was to find a slightly smaller pan size to avoid a crater in the middle of my cake. The sparkling water was already in the ingredients as the egg substitute, and it helped keep the cake from crashing in the center. Next, I sifted the dry ingredients to incorporate more air and loft. Last, I reduced the baking soda. All of these actions made for a lighter than air cake which made me so happy as I had feared the carrots would weigh everything down.

So, without further ado, I give you:

Carrot Cake with Icing adapted from TheWholeServing.com
topping
1/3 cup brown sugar
1/2 cups oats
cake
1 cup whole wheat flour
1 cup + 1.5 TBS all-purpose flour
scant tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp fine sea salt
2 cups shredded carrots
1 tsp orange zest
1 cup almond milk
1/2 cup maple syrup
1 tsp vanilla extract
1/3 cup canola oil
1/2 cup sparkling water
icing
1 cup powdered sugar
2 TBS almond milk
Preheat oven to 350 F and lightly grease a 10×10” pan. In a bowl combine brown sugar and oats for the topping. In a large bowl sift together flours, baking soda, baking powder, cinnamon, nutmeg and salt. Place carrots and orange zest on top of dry ingredients in bowl. In another bowl whisk together milk, maple syrup, vanilla and oil. Mix in sparkling water. Gently fold wet ingredients into dry and mix until well combined.
Transfer mixture to baking pan and spread evenly in pan. Sprinkle topping over surface of the batter. Bake for 26 to 28 minutes or until a toothpick inserted in the center comes out clean. For the icing, mix together powdered sugar and milk until well combined. When cake has cooled, drizzle glaze over cake. Store in an airtight container in the refrigerator.

Until next time, happy baking!